Posts Tagged ‘Stuffed sweet’

Randhaan(Sweet Steamed Sandwich)

This is a sweet dish prepared using the idli batter. It is very easy to prepare and children should especially relish it.


idli batter-2 cups,

fresh coconut scrapings-1 cup,

jagerry-3/4 cup,

a pinch of salt,

kaju(cut into small pieces)-10 nos,(optional)


cardamom powder-1/2 tsp.


Mix the coconut, jagerry, kaju, kismis,  salt  and cardamom powder well.

In a flat  vessel which will hold 2 cups of batter or cooker separater pour 1 cup of batter.

On the top,  spread a small portion of the above mix uniformly.

Again, pour the remaining batter to cover the coconut mix.

Steam in a cooker  without weight for 10 mts.

When cool, cut into pieces and serve.

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This pathali can be made either with boiled rice or raw rice. Preparation with both types of rice are given below.


raw rice-1cup,

coconut scrapings-1cup,

jackfruit halwa-2 cups(Click on Ponsa Halvo in Recipe List under Godsaniche/Sweets for details),

cardamom powder-1/2 tsp,

a pinch of salt and

small pieces of banana leaf(to be cured over the flame or soaked in hot water for a few seconds).




Soak rice for 3 hrs. Grind it soft. Add salt.

Mix coconut scrapings, jackfruit halwa and cardamom powder(This mix is called Puran).

Spread a small quantity of the batter on each leaf piece like a small dosa.

Place a small quantity of puran over the batter and fold the sides of the leaf along the length.

Prepare as many pieces, like this, as is possible with the available batter/puran.
Keep all of them in a cooker vessel, side by side, and steam them for 20 minutes.

NOTE 1: If boiled rice is used, soak the rice for 6hrs and grind soft without much water. The batter should be thick. Spread small quantities on the leaves with hands and then proceed further, the same way as explained above.

NOTE 2: Puran can also be made with a mixture of pikkalle nandharbhale kele(nentra pazham/large ripe kerala banana), jagerry and coconut.

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It is a yummy yummy sweet , liked by evryone in the house. A stuffed and steamed dish,its taste even makes it a favourite  dish of Lord Ganesha and is offered as Prasad on the Vinayaka Chathurthi day.
rice flour- 2 cups,
salt-1/2 tsp,
coconut scrapings-2cups,
jaggery(powdered)- 1 1/2 cups,
ghee-1tsp  and
cardamom powder-1tsp.


Add 1/4 tsp of salt to 2 cups of water and boil it.
Add rice flour and cook  it to the upma consistency.
Keep on stirring while adding the flour to the boiling water to avoid formation of  lumps.
Allow it to cool down.
Mix again thoroughly by hand.
You get a soft dough by this.
Mix coconut scrapings, jaggery and the remaining 1/2tsp salt and cook it in a pan.
When it gets dry, add the ghee and the cardamom powder, stir it well for about 2 mts and remove from the flame.
You have Puran ready for use.
Apply little oil or ghee  on one palm, take a lemon size ball of the dough and spread it to have puri shape.
Keep a spoonfull of puran on this puri and cover it by closing the edge of the puri in such a way that it takes the shape of  inverted Top(Modak).
Repeat the process, till  the complete dough and puran are exhausted.
Steam all the modaks in a  cooker without using weight or in an idli vessel for 15 mts.
Modaks are ready for serving everyone including Lord Ganesha.
NOTE:Modak moulds are available in the markets and can be used for easy stuffing.

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This sweet dish is a delicacy amongst konkanies and generally made during religious functions or on festival days. It is a soft crunchy sweet. It is savoured by everyone with gusto.
salt- a pinch,
layiPopped rice)-1cup(crushed),
sugar powdered-1cup,
cardamom powder-1tsp and
oil for frying.
Add some water and salt to maida and knead it well to make a soft dough. Apply little ghee on the dough and keep for an hour.
Mix layi(popped rice) and sugar well.
Add cardamom powder to the mix.
Cull out small balls from the dough and make thin puris (chappathi size) and fry them in oil. Cook it in such a way that it does not become crisp , but remain white and soft.
Place 1tbsp of the layi mix in one quarter of the hot puri and fold it as is done in case of somosas. Press the edges with a  laddle when the puri is hot. This is called raw Mando.
Heat the tawa on a low flame.Place the raw mandos on the tawa. Roast the mandos on both sides  till they become crispy and acquire a light browny shade.
The frying of the puris and the roasting of the mandos have to be done simultaneously by keeping the tawa and the frying pan on two burners of the stove.
There can be variations in the fillings, according to each one’s taste. Dry coconut scrapings, tiny almond pieces,pistacheos or cashewnuts can be mixed with layi(popped rice).

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It is a crunchy sweet  with a sweet tasty filling and is a bit fluffy, when fried. It is one of the sweets prepared by the Konkanies during festival days and religious functions. It is also a delicious delicacy for Konkanies. It is a favourite dish of children.



maida-1/4kg ,
rawa- 1/2 cup
coconut scrapings-1/2 cup,
powdered sugar-2 cups,
besan-1/2 cup,
kismis –a few,
cardamom powder-2tsps,
salt -1/4tsp and
oil for frying.
Knead maida with salt and water to a smooth dough. Apply little ghee on the dough and keep it for an hour. 
Roast the coconut scrapings,rawa and besan separately, till the roasted fragrance is emitted. 
Add sugar, cashewnut pieces,kismis and cardamom powder to the roasted ingredients and mix all together well. This mix is used as a  filling. 
Make small balls with the maida dough, roll it into thin puris  and place 2 teaspoonful of the filling on each puri. Place another puri on the top of the filling. Seal the sides of the puri  by pressing and beading with hand.  
Prepare all the Nevries like-wise and deep fry in oil on a medium fire till the outer layer becomes crispy.
Nevry is ready for eating.

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